Raspberry Sorbet

  • 1 cup  caster sugar
  • 1  kg frozen raspberries, slightly thawed
  •   2 tablespoons freshly squeezed lemon juice
  1. Place the sugar and 1 cup water in a medium saucepan. Bring to the boil, stirring until the sugar dissolves. Simmer gently for 5 minutes, then remove from the heat.
  2. Place the raspberries and lemon juice in a food processor or blender and process until smooth. Press through a nylon sieve into a large bowl; discard the seeds in the sieve.
  3. Stir the sugar syrup into the raspberries. Cover and chill for about 1 hour. Reserve 1/2 cup to use as the sauce.
  4. Pour the remaining mixture into an ice-cream machine and freeze according to the manufacturer’s instructions. Transfer to a large freezerproof container, cover and freeze until ready to serve.
  5. If you don’t have an ice cream maker you can still make this by
    • Chill a 23×33 cm baking tin in the freezer.
    • Pour in the raspberry mixture and freeze until slushy, about 1½ hours, stirring every 30 minutes.
    • Place in a food processor and process until smooth.
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